Pineapple Sheet Cake Recipe

 




 

Pineapple Sheet Cake flavored and moistened with crushed pineapple and topped with a sweet icing laced with shredded coconut, and sprinkled with pecans is a wonderful dessert to make to feed a crowd.

Prep Time: 20 mins
Cook Time: 30 mins
Servings: 20




Ingredients

2 cups sugar

2 cups all-purpose flour

1/2 cup vegetable oil

2 eggs

1 (20-ounce) can crushed pineapple with juice

1 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon salt

Icing

1 cup sugar

1/2 cup Challenge butter, cut into chunks

2/3 cup evaporated milk

pinch of salt

3/4 cup sweetened shredded coconut

1/2 cup toasted pecans, chopped

Directions

  1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
  2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
  3. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
  4. Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.